Popeye's leading lady

By Staff
Suzanne Langcuster
After reading so much lately about the benefits of olive oil, I headed to the store to make a purchase.
Now what you need to realize is that there are many different types of olive oils.
The first one I purchased was much to heavy. It tasted very much like the castor oil my Mother used to give me, along with Coke and orange juice to help with the taste.
However, I did not throw it away.
I used it to grease potatoes and chicken before baking.
Our next purchase was extra-virgin olive oil. This is the best grade. When this is processed no heat is used. Extra-virgin olive oil is good for dipping, drizzling or salads.
Virgin olive oil is also tasty and is used for dipping and salad dressings.
Pure olive oil is a blend of refined and virgin olive oils. It adds color and flavor. It is good for cooking and saut/ing.
Thanks to Southern Living for these facts on olive oil.
The more we use olive oil the more we enjoy its flavor. It has a wonderful affect on baked and grilled chicken.
After the chicken is rubbed all over, sprinkle your favorite herbs, salts or spices over it. Place the chicken in a baking pan and put a foil tent over the chicken.
This allows it to brown well. On the grill, place the chicken and lower the heat so it will not cook too.
Be sure to put the lid down on your grill. By the way, when you get your chicken all greased up with olive oil, don't be walking around in the kitchen with it in your hands, it might end up on the floor. Did this happen to me?
Do I have to answer that?
Try a little olive oil in your cooked vegetables and your stir-fry.
Remember to chop up some fresh garlic buds for stir-fry.
You might want to add a little cooked pasta to this mixture.
While you are cooking this make some pan fried cornbread.
I've got to stop.
This is making me hungry.
Suzanne Langcuster is a food writer for the Franklin County Times.